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Recipes
Tapenade
By LDenvir
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade, and pulse 3 times
- Yield:6 servings
- 1/2 pound good black olives, such as kalamata, pitted and diced
- 3 tablespoons capers, drained
- 8 anchovy fillets
- 1 garlic clove, minced
- 1/2 cup good olive oil
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon minced fresh thyme leaves
- 1 tablespoon chopped fresh parsley leaves
- 1 baguette, sliced and toasted
Coconut-Crusted Chicken with Mango Cream
By LDenvir
Preheat oven to 550. In a shallow pan, beat the eggs with the wine
- 4 skinless, boneless chicken breat halves -pounded
- 2 eggs
- 2 T dry white wine
- 1/3 C flour
- salt and pepper
- 1 1/2 C shredded unsweetened coconut
- 1/4 C vegetable oil
- 1 mango
- 1/4 Cup heavy cream
- 1 T honey
- Mango-Pineapple slaw (recipe)
Mashed Potatoes with garlic (Trish)
By LDenvir
In a medium saucepot, combine the potatoes, garlic and 1 tablespoon salt
- 5 to 6 medium Yukon Gold potatoes, peeled and cut into chunks
- 10 to 12 cloves garlic
- Kosher salt
- 1/2 cup whole milk
- 1/2 cup chicken stock
- 1/4 teaspoon white pepper
- 4 tablespoons butter
Honey Glazed Short Ribs (CC)
By LDenvir
1. Divide ribs between two 1-gallon zipper-lock bags
- WHY THIS RECIPE WORKS:
- 4 4
- to to racks into thirds allows them to fit into the plastic bags to marinate. The used marinade is boiled and transformed into a glaze for the ribs.
- INGREDIENTS
- 2 2 1/2- to 3-pound) 3 3-pound) racks baby back ribs, trimmed, membranes removed, each rack cut into 3 equal pieces
- 1 1 1 cup honey
- 5 5 5 tablespoons soy sauce
- 1/4 1/4 1/4 cup cider vinegar
- 1/4 1/4 1/4 cup Dijon mustard
- 4 4 4 scallions, white parts minced, green parts sliced thin
- 4 4 4 garlic cloves, crushed
- Kosher salt and pepper
- 1/4 1/4 1/4 teaspoon cayenne pepper
Blueberry Buckle
By LDenvir
Directions For the cake: Preheat the oven to 375 degrees F
- For the cake:
- Blueberry Buckle
- Recipe courtesy Alton Brown, 2007
- Add Timer
- Ingredients
- Nonstick cooking spray
- 9 ounces cake flour, approximately 2 cups
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground ginger
- 2 ounces unsalted butter, room temperature
- 5 1/4 ounces sugar, approximately 3/4 cup
- 1 large egg
- 1/2 cup whole milk
- 15 ounces fresh whole blueberries, approximately 3 cups
- For the topping:
- 3 1/2 ounces sugar, approximately 1/2 cup
- 1 1/2 ounces cake flour, approximately 1/3 cup
- 1/2 teaspoon freshly ground nutmeg
- 2 ounces unsalted butter, chilled and cubed
Cocanut Cake (MS)
By LDenvir
Preheat oven with a rack set in the lower third
- to to classic and delicious Southern treat from Cheryl and Griffith Day's "The Back in the Day Bakery Cookbook" for your next celebration. It contains coconut simple syrup to help keep the cake moist and to add extra flavor.
- 10 to 12 12
- 1 1/2 1 1/2 1/2 cups (3 sticks) unsalted butter, room temperature, plus more for pan
- 3 3 3 cups unbleached all-purpose flour
- 1 1 1 teaspoon baking powder, preferably aluminum free
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon fine sea salt
- 1/4 1/4 1/4 teaspoon ground cardamom
- 3/4 3/4 3/4 cup cream of coconut, such as Coco Lopez
- 1 1/2 1 1/2 1/2 teaspoons pure vanilla extract
- 1 1/2 1 1/2 1/2 teaspoons pure almond extract
- 2 2 2 cups sugar
- 6 6 6 large eggs, room temperature
- Coconut Simple Syrup
- Coconut Buttercream
- 3 3 3 cups sweetened flaked coconut
- Coconut Simple Sugar
- 1 1 1 cup sugar
- 1 1 1 teaspoon pure coconut extract
- 1 to 3 to 5 saucepan with 1 cup water. Bring to a boil over medium heat, stirring, until sugar is completely dissolved; let boil until syrup turns golden, 3 to 5 minutes. Stir in coconut extract.
- to 2 heat and let cool completely. Simple syrup can be kept in an airtight container, refrigerated, for up to 2 weeks.
- Buttercream Frosting
- 1 1/2 1 1/2 1/2 cups all-purpose flour
- 2 2 2 cups whole milk
- 2 2 2 teaspoons pure vanilla extract
- 2 2 2 teaspoons pure coconut extract
- 2 2 2 cups (4 sticks) unsalted butter, room temperature
- 2 2 2 cups confectioners’ sugar
- Directions
- to to to a small heatproof bowl. Let cool to room temperature, whisking occasionally as it cools to make smooth.
- 2 to 3 5 to 7 mixer fitted with the whisk attachment, mix butter on medium until soft and creamy, 2 to 3 minutes. Gradually add confectioners’ sugar; beat on high until light and fluffy, 5 to 7 minutes.
Meatloaf (Trish)
By LDenvir
Preheat the oven to 350 degrees F
- 2 pounds lean ground beef
- 20 saltine crackers, crumbled
- 1 large egg, lightly beaten
- 1/2 cup ketchup
- 1 tablespoon yellow mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 yellow onion, finely chopped
- Slices of white bread, lettuce and tomato, for making sandwiches, optional
Breakfast Mac N Cheese (Kitchen)
By LDenvir
Bring a large pot of salted water to a boil
- Ingredients
- Kosher salt
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter, plus more for the baking dish
- 8 ounces ham, diced
- 1/2 medium yellow onion, minced
- 1/2 green bell pepper, cut into small dice
- 1/2 red bell pepper, cut into small dice
- 3 cups whole milk
- 3 cups shredded yellow Cheddar
- 4 ounces cream cheese
- 1/2 cup panko breadcrumbs
- 8 large eggs
- Freshly ground black pepper
Sticky Buns - Martha Bakes
By LDenvir
This is my favorite recipe for sticky buttons, mmm-mm good! Serve these up fresh for a nice breakfast or dessert tr...
- 3/4 cup plus 2 tablespoons (1 3/4-sticks) unsalted butter, room temperature, plus more for muffin tins
- 1 cup light-brown sugar, packed
- 3/4 cup dark-brown sugar, packed
- 1 1/2 cups whole pecans, lightly toasted
- 1/4 teaspoon salt
- 3 tablespoons light corn syrup
- 1 3/4 pounds Yeast Dough, room temperature
Monkey Bread
By LDenvir
Generously grease one 10-inch Bundt pan with melted butter
- 1/2 cup (1 stick) unsalted butter, melted, plus extra for pan
- 3/4 cup packed light-brown sugar
- 2 teaspoons ground cinnamon
- 1 3/4 pounds Yeast Dough, room temperature